Fish Tacos

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Easy to put together, delicious and gluten-free! It’s easy to judge when fish is done. Use two forks to pull the thickest part of the fish apart. If it flakes apart easily and the color of the fish is an opaque (solid) white, it is done.

Nutritional Facts (per serving)

Nutrition (per serving): 345 calories, 10g total fat, 400.3mg sodium, 39.4g carbohydrates, 5.1g fiber, 26.2g protein.




  • 1 pound filet of sole, flounder or other white fish
  • 1/3 cup rice flour
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 2 tbsp coconut oil
  • 8 corn tortillas (about 6 inches)
  • 1 cup finely shredded cabbage
  • 1 cup chopped fresh tomatoes
  • 2 tbsp chopped cilantro
  • 1 lime, cut into wedges


  1. Place raw fish fillets into a gallon zipper plastic bag with 1/2 cup rice flour, salt and ground chili. Shake the closed zipper bag until fillets are evenly coated with flour. Add a little more rice flour if needed.
  2. Melt the coconut oil in a large heavy skillet over medium high heat until a drop of water sizzles when added to the pan.
  3. Cook the filets for 2-3 minutes on either side until golden brown. Fish is done when it flakes easily and flesh is opaque all the way through. Remove to a paper-towel lined plate and set aside.
  4. Place the corn tortillas on a microwave-proof plate, alternating with a damp paper towel. Warm the tortillas in the microwave on high for one minute.
  5. Pile two corn tortillas on each dinner plate. Place a fried fish filet on each one. Garnish with grated cabbage, chopped cilantro and lime wedges.

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